Easy Udon Noodle Carbonara

Ingredients

• Egg noodles

  Dry, enriched

  16 oz or 454g

• Bacon

  Raw, cured pork

  6 strip or 72g

• Butter

  Unsalted

  2 tbsp or 28g

• Pepper

  Spices, black

  ½ tsp or 1g

• Egg yolk

  Raw, fresh

  400g

• Heavy whipping cream

  Fluid

  ⅛ cup, fluid or 30g

• Parmesan cheese

  Grated

  ½ cup or 50g

• Pecorino Romano

  Italian Classics Imported Grated or Shredded Cheese - Wegmans

  25g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Salt

  Table

  1 dash or 0.4g

Directions

1. In a large skillet, cook the bacon over medium-low heat until the bacon is crispy. Remove the bacon from the pan and transfer to a plate. Drain all but 1 tablespoon of the bacon fat. Add the butter and pepper to the pan and cook over medium heat for 1 minute.
2. Cook the udon noodles in a pot of boiling water, according to package directions, about 3-5 minutes. Reserve 1/2 cup of the water. Drain the noodles and add to the pan while still hot. In a small bowl, whisk together the eggs, yolks, heavy cream, and cheese. While whisking, pour in the reserved pasta water until the sauce is smooth.
3. Pour into the pan over the noodles, and stir constantly over medium-low heat, until the sauce is warmed through and thick.
4. Return the bacon to the pan and season to taste with salt. Serve immediately topped with chives or green onions and extra parmesan.
5. Recipe by: Jenny (source: https://somuchfoodblog.com/easy-weeknight-udon-carbonara/)